It wouldn’t be a picnic or backyard celebration at my house without a twist on the traditional. Coleslaw is one of those recipes that I could never get behind because most of the time, it’s this strange limp cabbage base drowning in mayo dressing. This tahini cabbage slaw is my answer to that. Not only is it vegan but using tahini gives it a nice sesame spin. I also like to use the black sesame seeds for a bit of contrast but feel free to use whatever sesame seeds you have on hand or can find easily. Print
An easy vegan coleslaw using tahini in place of the more traditional mayo.
- 2 cups shredded savoy cabbage (or green)
- 2 cups shredded red cabbage
- 1/4 cup sliced scallions
- 1/4 cup minced parsley
- 1 tablespoon black sesame seeds
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Combine cabbages with scallions, parsley, and sesame seeds in a bowl. In a separate bowl, whisk together the tahini, lemon juice, olive oil, and salt. Pour over the cabbage mixture and stir until everything is well combined. Taste and adjust seasonings as desired.
Tips & Tricks: I found the flavor of this salad to be better immediately after making, as well as the cabbage still being crisp. You can make it ahead of time but know the flavor will change.
Stock up: get the pantry ingredients you will need: cabbage, tahini, sesame seeds
Nutrition: see the information.
- Calories: 142
- Sugar: 2.5
- Sodium: 176
- Fat: 12
- Carbohydrates: 8
- Fiber: 3.1
- Protein: 3.1
- Cholesterol: 0
One of the great things about this cabbage slaw is that it can easily be thrown together at the last minute (which is actually how I prefer to make it). I have a stockpile of raw recipes for summer and this slaw is at the top of my list. A few other options:
Greens: Shred kale, chard, or even collards and add to the cabbage. Shredded carrots can also be a nice addition.
Sesame Oil: The overall flavor of sesame isn’t very prominent so if you’re looking for a serious sesame flavor, replace some of the olive oil with toasted sesame oil (roughly 1 tablespoon, but you could do both- taste and see what kind of flavor you like best).
Herbs: I like to keep it simple with parsley but cilantro is also really nice in this dish.